Keto Brunch w/ Zero Carb Chips! - Joshua Weissman Inspired Mexican Chilaquiles

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All credit to @JoshuaWeissman for this great chilaquiles recipe! I added my keto flare with the Keto Chips! Hope you enjoy!
@theprimalkitchen @MissionFoodsUS
Ingredients:
Primal Kitchen Avocado Oil
4 cloves of garlic
1/2 sweet yellow onion
Mission Foods Zero Carb Tortillas
Eggs
Canned chipotle chilies (marinated)
Adobo seasoning (w/o pepper)
Salt to taste
2 cups Crushed tomatoes
Mexican Crema (let me know in the comments below if you want my homemade recipe!)
Queso cresco
Fresh purple onion
Egg
Avocado
Cilantro
Instructions to make Chips:
Make tortilla “chips”: cut zero carb tortilla into quarters, fry in avocado oil until light and golden brown. Remove and let drain on wire rack. Season with salt immediately after taking out before it cools
Instructions to make chilaquiles:
Chop onion and garlic, and sauté in avocado oil for 2-3 minutes until soft. Season with salt.
To a blender add 2 cups (240g) of crushed tomatoes, 5 chipotle chilies, 1tbsp (15g) of adobo seasoning, sautéed onion and garlic. Season with salt, blend.
Put sauce back in pan and cook for 5 minutes.
Add “chips” and stir until coated.
Top with Mexican cream, quest fresco, fresh purple onion (chopped or sliced), sunny side up fried egg, avocado (sliced or cubed), and fresh chopped cilantro.
Enjoy!
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